First time making a roast with sous vide. It was a 4.5 lb bone in roast. I went for 10 hours at 133 degrees then finished in the broiler. I thought the texture came out okay but I haven’t had many other comparisons. I’ve read that if you go too long, it can turn mushy.
What is your ideal temp and length of sous vide for a roast? Does the weight matter?
by n_pnw
22 Comments
Just did a 36 hour brisket with 24 hours at 135 and 12 hours at 155, then finished on a grill. I don’t know that 12 hours was long enough for a 4.5 lb roast
10hours? Damn that’s crazy
It’s frowning
Plastic wrapped, warm water, fishtank meat is disgusting.
So I have Sous vide and finished in ovens, pellet smokers and charcoal grills- honestly my can’t miss / preferred method fir prime rib is oven baked using Kenji’s recipe – low and slow then rested, pump up the over to 500 degrees and brown 6–10 minutes to finish. It’s just so easy and no hassle to prep / cook with the sous cider
But if you are set to sous vide go a bit shorter- 6 hours or so was good- I’ve done the same for my 6-8 lbs roasts.
Some advice- get a bigger pot/insulated container with a silicon lid to hold the heat in- Amazon has some insulated ones that hold heat very well and circulate a higher volume of water – which just uses less electricity and keeps a more consistent water bath temp flowing around the roast. As you know the objective is to pull cold out of the meat all the way thru the center- to get the entire slab the same temp and never over cook. 130 worked for me then I put a lot of color/crust on when done.
After pulled from the bath I let cool an hour covered with foil in a roasting pan then 500 degree oven to brown the outside- and of course use a proper meat thermometer to ensure you don’t overcook that last step.
https://preview.redd.it/eq1ceyfsn1dg1.jpeg?width=5712&format=pjpg&auto=webp&s=e51fa0e66ed4f5631a3e3a0317da09b4dba5e99b
Prime rib cooked in oven to 130 degrees temp – resting and rising before final blast for crust.
https://preview.redd.it/1egsr3iwn1dg1.jpeg?width=5712&format=pjpg&auto=webp&s=cd2cef4e210b6822501879f2e7979227af98a7a5
Final product after the 500 degree oven blast following Kenji recipe:
[https://www.seriouseats.com/perfect-prime-rib-beef-recipe](https://www.seriouseats.com/perfect-prime-rib-beef-recipe)
My god I can’t remember the last time I saw one that perfect in a restaurant. Fat’s a bit un-rendered for some reason, but I eat around that anyway.
It looks fine….. i mean.. whatever.
Sous vide is a great way of cooking a low quality steak to be tender. Restaurants mostly use sous vide because it’s fucking easy.
Personally, not exciting. I want a char blacker than the 90’s chicago bulls paired with a fucking gasper noe film. I want to suffer breaking that crust, risking a tooth chip on every bite. Then I want the inside to explode like an underground purple fucking forehead pimple that refuses to excise, raw and unfiltered.
Fuck a sous vide.
Sorry mate.
I’m NOT a troller, but I gotta say this… it looks delicious!🏆👌🏻…but it also looks like Meatball from Aqua Teen Hunger Force!🤣
Wouldn’t cooking it in crockpot be much easier
What temp did you hit before browning ?
It may not have been getting enough circulation in a couple spots. In that small pot, at least flip it a few times and try and reorient it. Or use a bigger pot that allows better circulation.
It looks great, and the crust looks better than anything my broiler could crank out without overcooking it. So instead I use those blast torches that sound like a small jet engine. Thermomaven or Sondiko, I use the first one I can find in my messy garage. They both work fine but one is 2/3rds the price of the other. They also light my charcoal (less than 10 seconds) and burn-in a new smoker or grill (less than 45 seconds). They need a bigger tank and adapter for weeds, though.
For your size roast, more tender starts around 14-16 hours and mushy at about 26 to 28 hours. But each cow is different by up to 40% from any others of the same grade and same source. So it’s kinda hard to nail it every time.
I used to sous vide everything but unless I’m doing quantity or meal prepping, I find the reverse sear works a lot better for things like roasts and tastes better for everything.
Is that fat rendered?
Looks amazing to me. I sous vide and sear all my filet mignon and rib eyes. I am a shitty cook but this method is pretty consistently good for me.
I do 137 (for the fat) for 6-10 hours, ice bath, then 475 for 15 minutes in the oven or until internal is 110 if I precook it for to bring somewhere to finish.
Container too small for that roast, fat didn’t render. Conclusion bigger pot, more cowbell
Sous vide is great and has its uses, but I feel like you could have just roasted this and gotten better results in less than half the time.
Looks good. The downside of sous vide for prime rib is that it doesn’t rend the fat well. The upside is you don’t have to trust thermometers and the meat will be tender and juicy. Overall I think it’s worth it. I might up the temp to 135 to rend more fat and then let it sit in the oven at high heat longer for the same reason, but you are now messing with the medium rare edge to edge. The eye of the ribeye should still be medium rare at least.
Timing in sous vide can be finnicky. If left in “too long” I found the meat became a bit more…. candied? Texture and tase started to compare to a ham more than a steak. Also seeing some sous vide instructions suggest chilling the meat in an ice bath followed by refrigeration overnight before searing making it a 24 hour process where 15-20 minutes per pound in the oven + 30-60 minutes of resting would do the trick.
I will go reverse sear for ribeye. I only use sous vide on fillet.